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Spinach Guacamole

Courtesy of Maggie Lynch

Refreshingly tasty guacamole makes for a simple light lunch or supper. Serve it as part of an anti-pasti platter with olives, vegetable crudities, sun-kissed tomatoes, wholemeal pitta, hummus, and a selection of cold meats or fish.

Ingredients

1 small red onion, finely diced (50 grams)

30 grams English Baby spinach, finely chopped by hand or in a food processor

2 ripe avocados, stoned, flesh removed, roughly mashed with a fork

¼ - ½ clove garlic, finely diced

½ red chilli, deseeded and finely diced

2 large tomatoes, deseeded and diced small

15 grams coriander, finely chopped

Juice of 1-2 limes

2 tablespoons extra virgin olive oil

1 tablespoon Udo’s Oil

Seasoning of sea salt and freshly ground pepper

 Method

1. Place all ingredients in a bowl and season. Gently mix everything together to give a rustic look. If not serving right away, sit the avocado stone in with the guacamole and cover with cling film to stop the avocado going brown. Chill until required.

Maggie's Tip

Serve alongside chickpea stew, with some sour cream or natural yoghurt.

Serves: 4

 

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